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To make this tasty cinnamon sugar pumpkin twist bread, gather the following main ingredients: - 2 cups all-purpose flour - 1 tablespoon active dry yeast - 1/4 cup warm milk (about 110°F) - 1/4 cup granulated sugar - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 cup pumpkin puree - 1/4 cup unsalted butter, melted - 1 large egg These ingredients form the base of the bread. Each one plays a key role. The flour gives it structure, while the yeast helps it rise. The pumpkin puree gives moisture and flavor. For an extra touch of flavor, consider these optional ingredients: - 1/4 cup brown sugar - 1 tablespoon ground cinnamon (for filling) - 1 tablespoon granulated sugar (for filling) - 1 egg wash (1 egg beaten with 1 tablespoon water) Using brown sugar adds a deeper sweetness. The egg wash gives the bread a shiny finish that looks great. If you want to make changes, here are some ideas: - Flour: You can use whole wheat flour for a healthier option. - Milk: Almond or oat milk works well if you need a dairy-free option. - Pumpkin: Fresh roasted pumpkin can be used instead of puree. - Sweeteners: Swap granulated sugar with honey or maple syrup for a different taste. These substitutions keep the spirit of the bread while adding your personal touch. To start, mix warm milk and yeast in a small bowl. Let it sit for five minutes until it gets frothy. In a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Next, add the pumpkin puree, melted butter, egg, and yeast mixture to the dry mix. Combine these ingredients until a dough forms. Knead the dough on a floured surface for five to seven minutes. You want it to be smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour. It should double in size. Once the dough has risen, punch it down gently. Roll it out into a rectangle that is about one-fourth inch thick. In a small bowl, mix brown sugar, ground cinnamon, and granulated sugar. Sprinkle this sweet mix evenly over the rolled dough. Roll the dough tightly from the longer side to form a log. Slice the log down the middle lengthwise to expose the filling. Twist the two sections together to create a spiral. Shape it into a braid or a curl and place it in a greased loaf pan. Cover the loaf with a towel and let it rise again for 30 minutes while you preheat the oven to 350°F. After the second rise, brush the top of the loaf with the egg wash to give it a nice shine. Bake in the preheated oven for 25 to 30 minutes. The bread should turn golden brown and be fully cooked. Allow it to cool slightly in the pan before moving it to a wire rack. Let it cool completely before slicing. Enjoy this warm, sweet delight with a sprinkle of extra cinnamon sugar or a side of cream cheese frosting. To get the best rise, you must start with warm milk. The milk should be about 110°F. This warmth wakes up the yeast. If the milk is too hot, it can kill the yeast. If it is too cold, the yeast will not work well. After mixing the yeast with milk, let it sit for five minutes. You should see bubbles forming. This means the yeast is active. Place your dough in a warm spot for rising. I often use my oven without heat. Just turn on the light. Cover the dough with a towel. This keeps it warm and helps it rise. Let it rise until it doubles in size. This usually takes about one hour. When mixing, start with dry ingredients first. Use a large bowl to whisk flour, sugar, salt, and spices. Then, add the wet ingredients like pumpkin and melted butter. Mix until the dough forms. For kneading, use a floured surface. Knead the dough for about 5-7 minutes. Make sure it feels smooth and elastic. This helps develop gluten, which gives the bread its structure. If the dough sticks, sprinkle a little more flour. This bread tastes best warm. Slice it while it is still warm for the best experience. You can sprinkle more cinnamon sugar on top for extra flavor. I love to serve it with a small bowl of cream cheese frosting or butter. This makes every bite so rich! You can also pair it with a warm drink, like cider or coffee. Sharing this bread with friends makes it even better! {{image_2}} You can make your Cinnamon Sugar Pumpkin Twist Bread even better. Adding nuts or chocolate chips gives it a fun twist. Try chopped walnuts or pecans for a crunchy bite. If you love chocolate, add semi-sweet chocolate chips. Mix these extras into the dough before rolling it out. This makes the bread rich and tasty. Spices can change the whole taste of your bread. You can add ginger or cloves for a warm flavor. Just a pinch of allspice makes it special too. Play around with the spice amounts to find what you like best. Each time you make it, you can try a new flavor! If you need a gluten-free option, it’s easy to adapt. Use a gluten-free flour blend instead of regular flour. Make sure it has xanthan gum for better texture. You can also use almond flour for a nutty taste. Just follow the same steps in the recipe. Your bread will still taste great and be safe for everyone to enjoy. Store leftover Cinnamon Sugar Pumpkin Twist Bread in an airtight container. You can keep it at room temperature for up to three days. If you want to keep it longer, place it in the fridge. Just remember, the fridge can make the bread dry out faster. To freeze the bread, wrap it tightly in plastic wrap. Then, place it in a freezer bag. This helps keep out air and moisture. You can freeze it for up to three months. When you want to enjoy it, just thaw it in the fridge overnight. To reheat, slice the bread first. You can use a toaster oven or a regular oven. Preheat the oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10 minutes until warm. This helps restore the bread's soft texture. Enjoy your warm, tasty treat! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it until smooth. The texture may differ from puree, but it adds a fresh taste. Make sure to measure out the same amount as the recipe calls for. Fresh pumpkin can give your twist bread a unique flavor. To know if the bread is done, look for a golden-brown top. You can also tap the bottom of the loaf. If it sounds hollow, it is ready. The bread should feel firm but soft to touch. You can also use a toothpick; if it comes out clean, the bread is done. You can serve this bread warm with a sprinkle of cinnamon sugar. A side of cream cheese frosting works great too. You can also pair it with butter for a richer taste. Some people enjoy it with a hot drink like coffee or tea. These sides enhance the flavor and make your meal special. This blog post covered how to make Cinnamon Sugar Pumpkin Twist Bread. We looked at the main and optional ingredients, along with substitutions. I guided you through the steps for preparing, filling, and baking your bread. Tips helped you achieve the perfect rise and suggested serving ideas. We also explored variations, storage, and answered common questions. Enjoy your baking journey! You can make this bread your own with fun twists.

Cinnamon Sugar Pumpkin Twist Bread

Indulge in the delightful flavors of fall with this Cinnamon Sugar Pumpkin Twist Bread recipe! Perfectly spiced and beautifully braided, this bread is a cozy addition to any table. Discover how to create this warm and inviting treat with simple ingredients and easy steps. Don't miss out on impressing your family and friends—click to explore the full recipe and bring a taste of autumn into your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon active dry yeast

1/4 cup warm milk (about 110°F)

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 cup pumpkin puree

1/4 cup unsalted butter, melted

1 large egg

1/4 cup brown sugar

1 tablespoon ground cinnamon (for filling)

1 tablespoon granulated sugar (for filling)

1 egg wash (1 egg beaten with 1 tablespoon water)

Instructions
 

In a small bowl, combine warm milk and yeast. Allow to sit for about 5 minutes until frothy.

    In a large mixing bowl, whisk together flour, granulated sugar, salt, cinnamon, and nutmeg.

      Add the pumpkin puree, melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a dough forms.

        Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

          Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.

            Once risen, punch down the dough and roll it out into a rectangle about 1/4 inch thick.

              In a small bowl, mix the brown sugar with the ground cinnamon and granulated sugar. Sprinkle this mixture evenly over the rolled dough.

                Roll the dough tightly from the longer side into a log. Slice the log down the middle lengthwise to create two sections with exposed filling.

                  Twist the two sections together, creating a spiral effect, and then shape it into a braid or curled formation in a greased loaf pan.

                    Cover the twisted loaf with a towel and let it rise again for 30 minutes. Preheat the oven to 350°F (175°C) during this time.

                      Brush the top with the egg wash for a glossy finish.

                        Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.

                          Allow the bread to cool slightly in the pan before transferring to a wire rack to cool completely.

                            Prep Time: 20 minutes | Total Time: 2 hours | Servings: 8 slices

                              - Presentation Tips: Serve the bread warm, sliced, with a sprinkle of additional cinnamon sugar on top and a small bowl of cream cheese frosting or butter on the side for spreading.